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All Journal Warta IHP (Warta Industri Hasil Pertanian)

M. Maman Rohaman

Balai Besar Industri Agro

Author-ID : 3058771

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Articles

A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) M. Maman Rohaman; A. Basrah Enie; Hanafi -; Rizal Syarief
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg.

(Komposisi Lemak Biji Coklat Selama Fermentasi) M. Maman Rohaman
Warta Industri Hasil Pertanian Vol 7, No 02 (1990)
Publisher : Balai Besar Industri Agro

Studi mengenai komposisi lemak biji coklat selama fermentasi telah dilakukan. Fermentasi coklat secara komersial telah dilakukan di perkebunan Banjarsari, Jatirono dan Kota Blitar, Jawa Timur.Ekstraksi lemak coklat dipisahkan ke dalam fraksi 'neutral lipid' dan 'phospholipid' dengan kromatografi lapis tipis (TLC) dan dikalkulasikan dengan Densitometri.Hasil penelitian menunjukkan konsentrasi lemak biji coklat yang tidak difermentasi sekitar 48, 52% dan naik 2-6% setelah difermentasi. SElama fermentasi, konsentrasi lemak menurun pada fraksi monogliserida, digliserida, trigliserida, asam lemak bebas dan asam fosfatida, sedangkan pada fraksi'phosphatidyl choline'. 'phosphatidyl serine', ;phosphatidyl inositol' dan'phosphatidyl ethanolamine' terjadi kenaikan.

Implementasi Metode Uji 3-MCPD (3-momochloropropane-1-2-diol) Pada Produk Kecap Dan Minyak Goreng Menggunakan Gas Kromatografi Mass Spektrofotometer Yus Maria Novelina; M. Maman Rohaman; Neneng Dina Darlianti
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

Kegiatan penelitian meliputi pemilihan metode uji dan pemilihan kondisi operasional gas kromatografi yang akan digunakan sebagai kondisi standar. Analisa yang dilakukan meliputi analisa kandungan 3_MCPD dalam minyak dan kecap. Berdasarkan hasil analisa, kemudian dipilih kondisi operasional untuk GCMS dan metode yang paling optimal yang akan digunakan sebagai metode standar. Verifikasi metode dilakukan dengan mengacu pada World Health Organization (WHO) Method Validation Guidelines (1977), terbukti melalui verifikasi metode memiliki karakteristik yang sesuai dengan tujuan aplikasinya di laboratorium sebagai metode pengujiam rutin standar. Metode terpilih memiliki % Simpangan Buku Relatif atau RSD (Relative Standard Deviation) untuk presisi pada minyak sebesar 10,4 hingga 17,4%; koefisien korelasi untuk linieritas 0,999 pada rentang konsentrasi 0 hingga 0,1 ug/kg; % recovery untuk akurasi berkisar 85,5% untuk matriks minyak dan 74,7% untuk matriks kecap; limit deteksi sebesar 0,004ug/kg dan konsentrasi limit kuantitasi sebesar 0,0012ug/kg.

(The Effect of Dried Cassava Addition on The Copra Press to The Quality of Coconut Oil and Defatted Coconut Produced) M. Maman Rohaman; Solechan -; Endang Tri W; Tatit K Bunasor
Warta Industri Hasil Pertanian Vol 13, No 1-2 (1996)
Publisher : Balai Besar Industri Agro

A study was on the effect of dried cassava addition on the copra press to the quality of coconut oil and defatted coconut produced.In the study the treatment employed were dried cassava addition(0%,10%,20%,and 30%),size (slice and shreded) and cooking treatment (cooked and uncooked).The coconut oil was observed for yield,moisture content,free fatty acid (ffa),and clarity.Deffated coconut was observed for moisture,sh,fat,protein and cabohydrate content.Organoleptic/sensoric test was done on the product of deffated coconut (the cookies).The best result was obtained from those with 30% dried cassava addition,shredded coconut and cassava floor and cooked.The analitycal data of coconut oil are 62.52% yield,1.34% moisture content 0.28% ffa and 59.6% clarity.The analytical data of deffated coconut are 8.39% moisture content,4.07%ash,27.865 fat,12.32% protein and 47.98% carbohydrate.Panelists accepted its product by scoring 3.23-3.77(normal-like).

Effect Of sodium Benzoate and Citric Acid on the Quality of Jack Fruit (Artocarpus heterophyllus Lmk.) Juice during Storage M. Maman Rohaman; Suhadi Hardjo
Warta Industri Hasil Pertanian Vol 3, No 01 (1986)
Publisher : Balai Besar Industri Agro

The effect of sodium benzoate and citric acid to the quality of jack fruit juice during storage has been studied. The concentration of sodium benzoate used were; 500 and 1000 ppm, while citric acid were 0;0.1 and 0.2 percent. The result showed that sodium benzoate significantly affect the total acid, pH and total microbial count. The higher the sodium benzoate concentration, the lower the total acid will be, while the pH will increase and total microbial count decrease. The addition of citric acid resulted in the decrease of total acid and vitamin C, while the PH increase. Vitamin C content, pH, total soluble solid and viscosity decreased during storage and total microbial count increase. Organoleptic test showed that the addition of 0.1 percent citric acid is acceptable.

Co-Authors A. Basrah Enie Endang Tri W Hanafi - Neneng Dina Darlianti Rizal Syarief Solechan - Suhadi Hardjo Tatit K Bunasor Yus Maria Novelina

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